I’ve been baking to try and bring a little joy to my wife (who I refer to online as A) lately (she cooks most of the time, but doesn’t bake much), and I thought it might be fun to share a recent recipe I’ve enjoyed (I heavily modified it from this recipe).
This was inspired by A’s breakfast oatmeal that I love!
For all the comics people, this is absolutely something Gabby and Laura would make on a lazy Sunday!
Autumn Breakfast Oatmeal Cookies
1 1/2 cups (210 g) all purpose 1-to-1 gluten free flour (I used Bob's Red Mill)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
1 1/2 teaspoons of molasses
2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
3 ounces chopped dried apricot
3 ounces chopped apple (w peal)
*optional 3 ounces roasted pumpkin seeds
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
Spices to taste (about 1/2 teaspoon each is what I use) - turmeric, cinnamon, nutmeg, ginger (powdered)
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a large bowl (I use a stand mixer for this part) place the flour, xanthan gum, baking soda and salt, and mix to combine well.*
*I have taken to layering it (half the ingredients one at a time, then the other half
Add 1 cup of the granulated sugar and oats, and mix again to combine.
Add the rest of the sugar and the molasses, and mix
Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.*
*I usually mix it on a faster setting in the kitchen aid then use my hands to fully mix (which is fun)
Add the spices (turmeric, cinnamon, nutmeg, ginger) and mix well.
Add the beaten eggs and vanilla, and mix until the dough comes together.
Add the fruit (and seeds if you want), and mix to distribute then evenly throughout and until the dough is completely integrated.
Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart.
Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick.
Place the baking sheets in the freezer until firm, about 15 minutes.*
*not necessary but it makes for a cookie that isn't flat/thin!
Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12-15 minutes, or until lightly golden brown all over (and a bit browner around the edges).*
*The cookies will still be soft to the touch. If you leave them til form they will be dry and burned!
Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Then you can transfer them/eat them!
I suggest eating them with a nice herbal tea in the evening!
If y’all enjoyed this, I’ll think about some other recent treats I’ve made(or steal one of A’s recipes)!
The rest of TQS: Leah Williams and Tini Howard both have Substacks!
I also have a website where you can find more info on my work and some comic industry resources!
THANKS SO MUCH!
It’s rough out there, so I hope everyone is finding ways to be kind to themselves. Happy Halloween month!